Makeover Cappuccino Muffins Recipe

Makeover Cappuccino Muffins Recipe photo by Taste of Home

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These makeover muccins were just great! I seriously could not tell a difference between them and my original recipe—and neither could my family! —Leslie Rosengarten, Minster, Ohio

This recipe is:

Healthy

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Makeover Cappuccino Muffins Recipe

Prep: 20 min. Bake: 20 min.

Yield: 15 Servings

20 20 40

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
1/2 cup packed brown sugar
2 teaspoons baking powder
2 teaspoons instant coffee granules
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg
1 cup fat-free milk
1/4 cup unsweetened applesauce
1/4 cup canola oil
1 teaspoon vanilla extract
1/2 cup miniature semisweet chocolate chips
1/2 cup finely chopped walnuts
TOPPING:
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1 tablespoon canola oil

Directions

In a large bowl, combine the flours, sugars, baking powder, coffee granules, cinnamon and salt. In a small bowl, whisk the egg, milk, applesauce, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips and walnuts. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter.
In a small bowl, combine the brown sugar, flour and cinnamon. Stir in oil until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 375° for 20-25 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 15 muffins.

Nutritional Facts 1 muffin equals 237 calories, 10 g fat (2 g saturated fat), 14 mg cholesterol, 110 mg sodium, 36 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Makeover Cappuccino Muffins in Healthy Cooking February/March 2012, p28

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas